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Ingredients
  • Extra-virgin olive oil
  • 3 cloves garlic, smashed
  • 8 bottom or top round veal scallops, flattened gently with a meat mallet
  • Kosher salt
  • 1 cup flour
  • ½ cup white wine
  • ¼ cup capers
  • ½ cup chicken stock
  • ½ stick butter
  • 2 lemons, juiced
  • ¼ cup finely chopped fresh Italian parsley
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